南京林业大学学报（自然科学版）2017，Vol.41Issue(2)：122-128,7.DOI:10.3969/j.issn.1000-2006.2017.02.018
娄彻氏链霉菌发酵改善水稻秸秆加工性能的研究
Improving processability of rice straw by fermentation using Streptomyces rochei
摘要
Abstract
[Objective] An orthogonal experiment was conducted to explore the impact of Streptomyces rochei on the pro?cessing performance of rice straw. [Method] The effects of three factors ( fermentation time, inoculum amount and the ratio of carbon to nitrogen) on the degradation and processing performance of rice straw were analyzed under fermentation conditions of 30 °C and 65% moisture content. The degradation rates of cellulose, hemicellulose, lignin, maximum com?pressive stress and viscosity were investigated, and the relationship between the degradation conditions and the physical and chemical properties of rice straw were analyzed by SPSS 19.0 software. [Result] The influence of factors on mass loss rate, degradation rates of cellulose, hemicellulose, lignin, the maximum compressive stress and viscosity of rice straw was found in the order of fermentation time>carbon and nitrogen ratio>inoculation amount. The correlation analy?sis showed that fermentation time had a significantly positive correlation with the degradation rate of cellulose, hemicellu?lose and lignin, and the mass loss rate was negatively correlated with the maximum compressive stress and viscosity of rice straw. The optimal conditions for Streptomyces rochei fermentation of rice straw were:fermentation time was 20 days;carbon to nitrogen ratio was 25;inoculation amount was 0.8%. The physical and chemical properties of the rice straw un?der the optimal fermentation conditions were: maximum compressive stress 5. 62 MPa, which was 10. 74% lower than that of the untreated materials;viscosity 415.8 mPa .s, which represented an increase of 29.7% from the untreated rice straw;and the balance of torque decreased 18.2%. Scanning electron microscopy showed that after fermentation, the sur?face of rice straw was more rough and uneven, and the internal structure of rice straw had changed. [Conclusion]The physical and chemical structure of rice straw was improved by Streptomyces rochei fermentation, consequently, the pro?cessing performance of rice straw would be enhanced.关键词
娄彻氏链霉菌/水稻秸秆/降解/最大压应力/黏度Key words
Streptomyces rochei/rice straw/degradation/maximum compressive stress/viscosity分类
通用工业技术引用本文复制引用
靳晓晨,武国峰,孙恩惠,唐婉莹,黄红英,陈乐..娄彻氏链霉菌发酵改善水稻秸秆加工性能的研究[J].南京林业大学学报（自然科学版）,2017,41(2):122-128,7.基金项目
国家自然科学基金项目(51303071) （51303071）
江苏省自然科学基金项目(BK20130731) （BK20130731）
